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I was so sure that my kids won't like this!!! Imagine my surprise when they licked they plates!
Ingredients:
1 egg white
2 teaspoon cornflour
1/4 teaspoon grated ginger
500 gr chicken breast fillet,cut into strips
3 tablespoon oil
Lemon Sauce:
2 t cornflour
1 1/2 t sugar
2 T lemon juice
3/4 cup chicken stock
2 t soy sauce
1 t dry sherry
Combine the egg white,cornflour,ginger and some salt in a bowl and add the chicken,mixing well.Refrigerate for 30 minutes.
Heat the oil in a wok. Drain the chicken,discard the marinade and stir fry until just cooked but not browned.Remove and keep warm.
To make the lemon sauce,mix the cornflour with 2 tablespoons of water to make a smooth paste.Add to the wok with all the remaining sauce ingredients.Stir and boil for 1 minute.
Add the chicken,stirring to coat with the sauce.Serve with rice.
1 egg white2 teaspoon cornflour
1/4 teaspoon grated ginger
500 gr chicken breast fillet,cut into strips
3 tablespoon oil
Lemon Sauce:
2 t cornflour
1 1/2 t sugar
2 T lemon juice
3/4 cup chicken stock
2 t soy sauce
1 t dry sherry
Combine the egg white,cornflour,ginger and some salt in a bowl and add the chicken,mixing well.Refrigerate for 30 minutes.
Heat the oil in a wok. Drain the chicken,discard the marinade and stir fry until just cooked but not browned.Remove and keep warm.
To make the lemon sauce,mix the cornflour with 2 tablespoons of water to make a smooth paste.Add to the wok with all the remaining sauce ingredients.Stir and boil for 1 minute.
Add the chicken,stirring to coat with the sauce.Serve with rice.
It can't get easier than this! My mom use to make it and after trying a few recipes, I decided that I didn't need the extra work as this works just fine for me.Always have a jar of this in the refrigerator.
Ingredients:
orange peel
sugar
Cover with sugar and let sit.Over time, the sugar becomes a syrup and will preserve the orange peels.
Keep in the refrigerator and use in your recipes.
Add more as you use your oranges,remembering to add sugar too,if needed.
I've been delaying to post this recipe. I had to translate it and it's quite difficult to explain.But it's not as hard to do it. It's really like playing with play dough and you'll get the most amazing roses. I've got this from a Romanian blog,no quantity for ingredients listed. Powdered milk is different from brand to brand so it would take a different quantity anyway. Practice with playdough until you get it how it's done. For me it's quite time consuming but seeing the look on the people I've made it for (only very close family) it makes it worthwhile. Make a cake with these amazing roses and you have the perfect present.Other ornaments can be made too,I use this to make the top for a Barbie cake,for flowers,leaves.Watch the technique on youtube for better results.Good luck!
Ingredients:
powdered milk
sugar
water
food coloring
Make a syrup from water and sugar.When cold has the consistency of honey . Honey of corn syrup might work as well,but I haven't tried it myself
Start adding the powdered milk and stir using a spoon,later use your hands to work with it.If the paste is too soft and sticky add more powdered milk,if too hard add more syrup or a few drops of water.
Add food coloring if desired.
Wrap it in foil while you work with the paste.To make the roses wrap a little cone around the top of a toothpick.For the petal make small balls and flatten them with the back of a teaspoon.Let them dry a little bit before adding to the rose.
Wrap the petals around the cone and when ready let the rose dry for a few hours.
Ingredients:
powdered milk
sugar
water
food coloring
Make a syrup from water and sugar.When cold has the consistency of honey . Honey of corn syrup might work as well,but I haven't tried it myself
Start adding the powdered milk and stir using a spoon,later use your hands to work with it.If the paste is too soft and sticky add more powdered milk,if too hard add more syrup or a few drops of water.
Wrap it in foil while you work with the paste.To make the roses wrap a little cone around the top of a toothpick.For the petal make small balls and flatten them with the back of a teaspoon.Let them dry a little bit before adding to the rose.
Wrap the petals around the cone and when ready let the rose dry for a few hours.
I'm happy to announce that my sushi finished third,which is pretty good considering that the theme was Christmas and the Romanians are just opening up to Asian recipes.
The winner was decided by the sum of the votes and by the "judges" (50/50),so it was a fair contest.Finally.
The prize is that I get to choose some gadgets for an amount of money. This is what I've picked:
A cow silicon form,which is not very big but it'd make decorating the kids food more interesting.
I was debating on what to get next,I have to admit that I'm a silicon junkie,(but not the kind that you think of)
but I finally made up my mind and I'm going for this magic cutter. It just slices french fries,curly ones too,apples and julienne veggies.
Thank you again for your votes and support and let me know whenever you need a vote from me!
PS I'm also very happy to announce that I finally found the cookie cutters I was looking for!
PS2: Here are the "silicons":
She has the same version (I'm Pat's Easy Self Saucing Lemon Pudding) but with lemon.
I tried it with lime and it was great as well.
When I think of Pat,her lemon pudding comes to mind.
It's a very quick,easy and with ingredients on hand dessert.
Ingredients:
1 cup self raising flourpinch of salt
1/2 cup sugar
1 teaspoon lime rind,grated
2 Tablespoons butter or margarine,melted
1/2 cup milk
For the sauce:
1/3 cup sugar or less
1 teaspoon lime rind,grated
1 cup boiling water
1/2 cup lime juice,freshly squeezed
casserole dish (deep sides).
Batter Base - sift flour and a pinch of salt together
and then add sugar and grated lemon rind,
mixing well together.Stir in melted butter , vanilla
and milk mix and stir until all flour mix is incorporated.
Pour into prepared casserole dish.
Sauce - Sprinkle the mixture with the sugar and lemon rind.
Combine the boiling water and lemon juice and carefully
spoon some of over the batter and sugar topping, until
fully covered and then pour the rest of the mix over
the back of the spoon.
Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
Serve with cream and or icecream.
My first recipe this year had to be a special one and of course,it has to come from Japan. Prepare for what is going to be my longest article so far,but that's because it has many pictures as well,my first step-by-step recipe.
Before getting into it,let me tell you a little bit about the Japanese New Year,Osoghatsu, traditions.By the end of the year all the duties have to be completed and no debts to be had.The year ends with a "bonenkai" party,which means forgetting the year or living it behind.
Soba noodles are served on New Year's Eve and they symbolize longevity. On the first day of the year mochi (rice cake) is eaten.This is served in a soup called ozoni.
Osechi ryori is the traditional Japanese food for New Year's celebration.It contains many small dishes,each symbolizing something. Kazunoko(herring roe) for fertility,konbu (seaweed) for long life,kuromame (black beans) for good health and success.Photo is from wikipedia:One of the most important traditions of the Japanese family is the first day of the year's visit to the shrine,hatsumode. People arrive from the midnight on to express gratitude for the blessing of the year gone and to pray for good fortune for the new year.
With a little introduction on this special holiday now I should get started with my udon.Fresh udon is readily available in Japan,but in the west it is usually dried or frozen. Here,it's not available and I was so suprised to find out that it's actually not very difficult to make.The first discussion I had about it was with Nona (Rishinnomori from the Asian forum) and she told me how she'd put the dough in a ziplock bag and jump on it . I followed the instructions too.The recipe comes from "The Japanese Kitchen" by Emi Kazuko.
Just so you know,I enjoyed this udon very much. I served it with soy sauce and some yuzu kosho,which is made from a citrus native to Japan and mixed with pepper.
Ingredients:
2 cups all purpose flour
2/3 cup water
1 T salt
Sift the flour into a mixing bowl and make a well in the centre.
Dissolve the salt in the water,pour into the well and gently fold to make a firm dough.
Now it's the time to put the dough into the ziplock bag and jump on it and I don't know why but I remember that it has to be done 100 times.
Cover with a damp cloth and leave for two hours.
Roll out to make a rectangular sheet of 3 mm thick.Dust with flour,then fold one long side into the centre.
Turn over,dust with flour and fold the remaining third.If you look at the end of the folded dough you'll see an S shape.
Cut the folded dough with a sharp knife into 3 mm thich strips.Separate the strands with your hands.How to cook udon:
Bring plenty of water to boil.Add the udon and cook for 25-30 minutes,adding some cold water each time it starts to boil,until noodles are thoroughly cooked but still slightly firm.
Drain and wash well under cold water.
Tip:To check if the noodles are done,cut a strip of udon and if the core of the cut face is turning from white to grey ,it's done.
